Ingredients
6 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons extra-virgin olive oil, divided $
2 tablespoons chopped fresh sage
12 garlic cloves, unpeeled (about 1 head)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
Cooking spray
1 large onion, vertically sliced $
2 tablespoons water $
2 (9-ounce) packages fresh spinach
5 cups 1% low-fat milk, divided
1 bay leaf $
1 thyme sprig
5 tablespoons all-purpose flour
1 1/2 cups (6 ounces) shredded fontina cheese, divided $
3/8 teaspoon ground red pepper
1/4 teaspoon grated whole nutmeg
9 no-boil lasagna noodles $
Preparation
